Slow Cooker Pizza Soup Recipe
An easy, healthy and delicious family friendly soup, perfect for pizza lovers!
Servings: 6
Ingredients
- 1 jar (26 ounces) fat-free marinara sauce
- 1 can (14-1/2 ounces) diced tomatoes
- 1 large onion chopped
- 1 green pepper, chopped
- 8 ounces sliced mushrooms (2 cups)
- 1 small zucchini or yellow squash, cut into 1/2 inch pieces (2 cups)
- 6 ounces low-fat turkey pepperoni, chopped (I used Hormel)
- 1 tablespoon Italian seasoning
- 1 cup water
- 1/2 cup dry macaroni
- Low-fat shredded mozzarella cheese as topping (optional)
Instructions
- Ideal slow cooker size: 4- to 5-Quart.
- Combine all the ingredients, except the pasta and cheese, in the slow cooker. Cover and cook on LOW for 5-6 hours, until the vegetables are tender.
- Thirty minutes before serving, add the dry pasta and turn up to high. Check occasionally. The pasta should be done in 15 to 30 minutes, depending on its size.
- Ladle into soup bowls and sprinkle with cheese, if desired.
Notes
Serving size: 1 generous cup
WW Points: 3
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan) Additions or variations: substitute 1/2 pound cooked Italian turkey sausage for the pepperoni.
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan) Additions or variations: substitute 1/2 pound cooked Italian turkey sausage for the pepperoni.
Nutrition
Serving: 1cup | Calories: 238kcal | Carbohydrates: 29.5g | Protein: 14.6g | Fat: 7.7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 1170mg | Potassium: 872mg | Fiber: 5.5g | Sugar: 9g | Vitamin A: 712IU | Vitamin C: 36mg | Calcium: 73mg | Iron: 3mg